ASSESSMENT OF COLIFORM BACTERIA CONTAMINATION ON GRILLED BEEF(SUYA) CONSUMED BY THE INHABITAN TS OF BAMENDA II and III

Lukong Jude Thaddeus Veranso, Dr Lukong Hubert Shalanyuy Nchiambi Pretty Fube, Chah Peter Nges, Dine Mariclaire Leinyuy and Gewun Braindaline

ABSTRACT

Background:
Meat is a vital source of protein in the human diet but is highly perishable and prone to microbial
contamination, especially when processed as street foods like suya . Suya, a popular grilled meat delicacy in
Cameroon and Nigeria, is often prepared and sold under unhygienic conditions that favor bacterial growth,
particularly coliforms. Contamination may arise from poo r slaughtering practices, use of untreated water, and
proximity to refuse sites. Coliforms, though mostly non pathogenic, indicate fecal contamination and can include
harmful strains like E. coli O157:H7. In Bamenda, challenges such as water scarcity and o vercrowding increase the
risk, necessitating microbial analysis of suya to ensure food safety and protect public health. This study aimed to
determine the occurrence of coliform bacteria on grilled beef (suya) collected from different sources and the
assoc iated risk factors that contribute to coliform bacteria contamination on grilled beef in Bamenda II and III.
Methods: This study was a community based cross sectional study, which focused on suya vendors in Bamenda II
& III, with a calculated minimum sampl e size of 50 using standard formulae. Convenience sampling was
employed, and only willing vendors were included. Suya samples were collected in sterile cups, preserved on
sterile ice bags, and analysed at FLENHIHBS laboratory. Serial dilutions and EMB agar (Eosin Methylene Blue
agar) were used to detect and quantify coliform bacteria. The Sorbitol MacConkey Agar (SMAC) test was also
used to identify E. coli. Gram staining differentiated gram negative bacteria under a microscope. Socio
demographic data was c ollected via questionnaires and laboratory analysis of samples was done following all
sterile protocol measures. Data was analysed using SPSS version 23, with inferential statistics done using the Chi
square analysis. Statistical significance was considere d when P value was less than equal to 0.05. Ethical clearance
was obtained from the Regional Delegation of Public health for the North West Region. Results: The study showed
that most suya vendors were aged 26 30 (34%), with the least in the 41 50 age rang e (4%). Primary education was
most common (52%), with no vendors having tertiary education. Half of the vendors sourced meat from
slaughterhouses, while 42% used sales points and 8% practiced self slaughter. Vending sites were mainly on the
streets (40%), followed by bars (28%), markets (22%), and restaurants (10%). Tap water was the most used for
washing meat (36%), followed by borehole (34%) and well water (28%). The occurrence of coliform
contamination in suya was 4%, with all positive samples from stree t vendors. Chi square analysis identified only
suya exposure as a signi ficant risk factor (χ² = 13.235, p = 0.001). Other factors like water source (p = 0.747), meat
source (p = 0.237), vending site (p = 0.663), packaging method (p = 0.776), and proximity to dumpsites (p = 0.229)
showed no significant association. Conclusion: This study concludes that suya exposure was the only significant
risk factor associated with coliform contamination, highlighting street vending as a key public health concern.

Keywords: Occurrence, coliform bacteria, grilled beef (suya), risk factors, B amenda II and III.